Set oven to 150 degrees C. (slow oven).
Grease and base line 2 x 7cmx25cm bar tins.
Cut apricots and pineapple into fairly large pieces. Leave all other fruits and nuts whole. Mix well together in a large bowl.
Beat eggs until thick and creamy. Add sugar, vanilla, brandy and soft butter. Beat well.
Stir into fruit mixture with sifted flours and stir together to mix completely.
Spoon mixture equally into prepared tins. Press firmly into tins and bake for 1 1/4 hours or until cake is firm to touch.
Cool in tin 10 minutes. Turn onto wire rack and allow to cool completely. When cold wrap in plastic wrap and store in an airtight container in refrigerator for up to 3 months.
Domestic
/ Recipes / Gluten Free